1. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside.
2. While pasta is cooking, finely chop onion and garlic.
3. Heat butter in a large, non-stick skillet or a saucepan set over medium heat. Add onion, garlic, and tomatoes. Cover and cook for 10–12 minutes or until tomatoes begin to soften, stirring occasionally.
4. Sprinkle flour in pan and stir to coat vegetables.
5. Add milk, maple syrup and salt. Continue cooking for 3–5 minutes or until sauce thickens, stirring constantly.
6. Add cooked pasta to skillet and mix to coat.
7. Garnish with ricotta, basil leaves and crushed pepper. Serve.

Keeps in the fridge for 4 days. The rosé sauce keeps in the freezer for 3 months (do not store with pasta).